Backyard Snags with Caramelised Onions

Ingredients

• 12 piece thick beef sausages
• 3 piece brown onion
• 2 tablespoon olive oil
• 1 teaspoon brown sugar
• 1 tablespoon balsamic vinegar
• 6 piece long bread rolls
• 6 tablespoon tomato sauce

Instructions

1. 1Peel the onions and slice them into thin half-moons.
2. 2Heat the barbecue hotplate to medium and pour on the olive oil.
3. 3Tip the onions onto the hotplate and push them around every couple of minutes for 12 minutes, until soft and golden.
4. 4Sprinkle over the brown sugar and balsamic vinegar, stir for 2 minutes, then slide the onions to a cooler corner of the hotplate.
5. 5Lay the sausages on the hotplate and cook for 20 minutes, turning every 4 minutes, until deep brown all over and firm to the touch.
6. 6Cut one sausage in half to check there is no pink left in the centre and the juices run clear.
7. 7Split the rolls, add two snags each, and top with onions and tomato sauce.